grilled fish typical of the desert

Materials

2 large mackerel-tail

1 piece of lime

1 bks coconut kara (35ml) + water to taste

3 pieces of Orange leaves

1 turmeric leaf sheets iris (my g g, again there are okay)

1 stalk Lemongrass (geprek)

To taste salt, sugar and broth powder

🔹Bumbu Smooth:

8 curly red chilies

10 pieces of Red cayenne pepper

6 pieces of onion

3 pieces of garlic

2 Pecans

2 sections of turmeric

2 segment ginger

Step

Clean the fish and then kucuri with lime juice, let stand for 15 minutes and then wash it clean back and sayat meat na.

Saute seasoning smooth along with lime leaves, Lemongrass and turmeric leaves. Cook until fragrant and input water also to taste the coconut milk. Cook until the unpleasant smell is diminished. Give the salt, sugar, and powdered broth.

Input of fish, Cook until seasoning infuse and the gravy dries up, correction of taste. Do not be in balik2 Yes, simply turning once wrote.

Preheat teflon grease is already in a little oil, fish and grilled over low heat. If it looks a little charred, turning fish. Poles2 the rest of the seasoning na. Cook until done. It can also burn with charcoal, more fragrant and delicious no doubt.

Grilled mackerel ready enjoy with Sambal fondness. Klo I liked spicy soy sauce spicy